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A New Qpcr Assay To Detect Geosmin-Producing Cyanobacteria, Shane Brian Davis
A New Qpcr Assay To Detect Geosmin-Producing Cyanobacteria, Shane Brian Davis
Theses and Dissertations
Taste-and-odor (T&O) compounds are frequently produced by cyanobacterial blooms in bodies of water. Geosmin, perhaps the most common T&O compound produced by these blooms, is not effectively removed by conventional water treatment processes and frequently causes the tap water to have an off flavor. Although geosmin is not harmful when ingested, it damages the consumers' confidence in the cleanliness of their water. There are treatment options for geosmin removal, but the most common methods are often not implemented until complaints are made by consumers.There has been an increasing amount of research on the use of polymerase chain reaction (PCR)-based methods …
Molecular Methods For The Identification And Quantification Of Cyanobacteria In Surface Water Sources, Treyton Michael Moore
Molecular Methods For The Identification And Quantification Of Cyanobacteria In Surface Water Sources, Treyton Michael Moore
Theses and Dissertations
Geosmin is a strong musty-flavored organic compound that is responsible for many taste-and-odor events in surface drinking water sources like lakes and reservoirs. The taste threshold of geosmin for humans is lower than 10 ng/L. Traditional treatment methods will not remove geosmin to this level. Additional water treatment methods must be implemented to successfully remove the geosmin and its associated flavor and odor from drinking water. Furthermore, geosmin is produced by cyanobacteria somewhat sporadically, so it is difficult to predict when taste-and-odor events are going to occur. The difficulty involved with predicting geosmin events has led most water treatment facilities …